Wednesday, April 1, 2009 | 12:26 p.m.
Greetings, Vegas epicures.
With all the talk about the economic stimulus packages, it's no wonder that a few innovative local operators have come up with matching restaurant ideas. The BOA Steakhouse and neighboring Sushi Roku, are part of the restaurant group that calls itself Innovative Dining Group, so this new offering seems in character.
From Sunday through Thursday, BOA is serving its Appetite Stimulus Menu for the bargain price of $45 per person, which buys a three-course meal at one of the Strip's best and most upscale steakhouses. Start with a choice of charred tuna tartare with lemon, capers and shallots, organic baby greens, or a homey soup. Entrees are either prime filet medallions or pan-seared salmon. And I promise you that no one will want to share this dessert, chocolate filled donut holes with toffee sauce and vanilla crème Anglaise.
They are cooking with gas at one of our best off-Strip steak houses as well. Envy, at the Renaissance, has recently launched a series of themed monthly wine dinners, at $65 for a food and wine pairing. The next two are Wines from New York State, from April 20-30, and Northern vs. Southern Italy, May 18-31. Contact the restaurant at 784-5716. Envy is also, by the way, now serving a killer Sunday brunch, featuring luxury stuff such as Eggs Benedict, and a do-it-yourself Bloody Mary bar.
Over at Caesars Palace, pastry and chocolate genius Francois Payard has launched his line of kosher chocolate, just in time for Passover. The chocolates are handmade under a strictly kosher supervision at his New York City kitchen, and they are addictive.
A 36-piece assortment of hand-sculpted Pareve chocolates is $36, and includes Crispy Praline, Pistachio, Honey Nougatine and Coffee. Nine dark chocolate truffles come in a trio of flavors, Pistachio, Vanilla Rum and Praline with Candied Orange for $24. How the chef makes these treats without cream or butter is a mystery, part of the chef's genius.
Enrique Tinoco, a chef I remember from his downtown Long Beach, Calif. eatery, is now in new digs at the Vegas Club, 18 Fremont St. I am hoping he is still doing his fine chicken ravioli, but word has it that one of his signature dishes, par fried sea bass with a rich lobster curry sauce, is as delectable as ever. For a table or hours, call 380-5735.
Max Jacobson is the principal food columnist in the Las Vegas Weekly, and a Food and Wine Journalist for Vegas Magazine. He can be reached at 702-990-2454 or [email protected].
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